Cooking Directions:

In a medium bowl blend together flour, sugar, baking powder and baking soda; mix well. Add chopped butter and using a pastry blender or two knives scissor-fashion, cut in the butter until the mixture resembles coarse meal.

Add chopped dates and orange peel in the flour/butter mixture. Make sure you separate and blend dates well, as they have a tendency 'to stick together'.

In a small bowl mix the buttermilk and egg together, add to the flour/butter/date mixture.

Turn dough onto a floured surface. Add flour as you knead the dough, if necessary. Knead 12 to 15 strokes or until nearly smooth.

Use preferred method to shape:

For Scones: Shape into an 8-inch dome. Using a serrated knife , score the dough into 8 wedges ( do not cut all the way through the dough).

For Biscuits: Shape into a circle maintaining a thickness of about 1/2-inch. Cut into dough with a biscuit cutter, cut dough into 2-inch circles, reworking the scrapings as you go.

Place scones/biscuits on cookie sheet; bake for 12 to 15 minutes or until they reach a golden brown color. Remove from oven, place on cooling rack and drizzle with icing while still warm.

Icing: In a small bowl mix sugar with orange juice. Mix until sugar has dissolved. Brush over scones using a pastry brush.